Baked EGGS WITH Tomatoes, Sausage, AND Farmer Cheese
- 20m Prep Time
- 30m Cook Time
- 50m Ready In
Makes 4 to 6 servings THIS IS ONE OF MY FAVORITE breakfast dishes, especially when we have guests up at Camp. It’s beautiful cooked in a cast-iron skillet and served hot right from the pan. Instead of links, you can use loose sausage; just brown it in a skillet, then add it back to the tomato mixture. I like to keep toppings like fresh herbs, sliced avocado, sour cream, and jalapeño slices on the side so we can garnish each portion to everyone’s tastes.
Ingredients
- 2 tbsp extra-virgin olive oil
- 3/4 lbs lamb merguez or Italian sausage links
- 1 lb Yukon Gold potatoes cut into ½-inch chunks
- 1 small red onion finely chopped
- 1 red bell pepper chopped
- 3 clove garlic minced
- Kosher salt and freshly ground black pepper
- 1 can diced fire-roasted tomatoes
- 1 tsp sweet paprika
- 8 large eggs
- 1/2 cup farmer cheese or crumbled feta
- 2 green onions thinly sliced
- 1/2 cup fresh cilantro leaves or flat-leaf parsley leaves chopped
- Crusty bread
Nutrition (per serving, estimated)
Estimated based off 9 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 264 mg
- Iron: 4.32 mg
- Magnesium: 53.1 mg
- Phosphorus: 392 mg
- Potassium: 685 mg
- Zinc: 4.16 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 2 tbsp extra-virgin olive oil
- 3/4 lbs lamb merguez or Italian sausage links
- Kosher salt and freshly ground black pepper
- 1 can diced fire-roasted tomatoes
- 1 tsp sweet paprika
- 8 large eggs
- 1/2 cup farmer cheese or crumbled feta
- Crusty bread
Prepare
- 1 lb Yukon Gold potatoes, cut into ½-inch chunks
- 1 small red onion, finely chopped
- Chop 1 red bell pepper
- Mince 3 clove garlic
- 2 green onions, thinly sliced
- Chop 1/2 cup fresh cilantro leaves or flat-leaf parsley leaves
Let's Cook
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Step 1.
Preheat the oven to 400°F. In a 12-inch heavy ovenproof skillet (preferably cast-iron) over medium heat, warm 1 tablespoon of the olive oil. Add the sausage links and cook, turning occasionally, until nicely browned all over and just cooked through, about 6 minutes. Transfer the sausages to a cutting board.
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Step 2.
Add the remaining 1 tablespoon olive oil, the potatoes, and the chopped red onion to the skillet. Cook over medium heat, stirring occasionally, until the potatoes start to brown, about 7 minutes. Add the chopped red bell pepper and continue cooking, stirring occasionally, until the vegetables are tender and nicely browned, about 7 more minutes. If the potatoes are taking long to soften, cover the pan for a few minutes to speed them up; reduce the heat slightly if the vegetables are browning too quickly.
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Step 3.
Stir in the minced garlic with a pinch of salt and cook just until fragrant, about 30 seconds. Add the canned diced fire-roasted tomatoes with their juices, sweet paprika, another pinch of salt, and a few grinds of black pepper. Stir to combine, scraping up any browned bits from the bottom of the pan. Bring the mixture to a gentle boil, then reduce the heat to a simmer and cook until it thickens and becomes fragrant, about 5 minutes.
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Step 4.
Cut the cooked sausages into ½-inch slices and add them to the skillet. Continue to cook, stirring, until the mixture is bubbling and warmed through. If it looks dry, add a few tablespoons of water to achieve a thick, saucy stew consistency.
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Step 5.
Using the back of a large spoon, create eight wells in the tomato-sausage mixture. Crack one egg into each well and season the eggs with salt and pepper. Transfer the skillet to the preheated oven and bake until the egg whites are barely set and the yolks are still runny, about 12 minutes. The eggs will continue to cook from residual heat after removal.
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Step 6.
Remove the skillet from the oven. Top the baked eggs with dollops of farmer cheese (or crumbled feta), sliced green onions, and chopped fresh cilantro (or parsley). Serve immediately with crusty bread.